Rose Buns
1.
Use a little boiled water to melt the saccharification, wait until the water cools to about 35 degrees, pour the yeast into the water to melt.
2.
After the sweet potato is steamed, press into a puree, add sugar, mix well, and pour the yeast water into the flour and mix into a flocculent shape.
3.
Knead the dough into a smooth, non-sticky dough, put it in a bowl, cover it with plastic wrap, and let it stand for 1 hour. Fermentation is complete.
4.
Knead the dough into a non-sticky dough again, divide it into several small doughs, and then roll each dough into round dough pieces.
5.
Take another small piece of face cream and roll it into two pointed shuttles.
6.
Lay 6 sheets of dough on 1/4 of each sheet in turn, and wipe the lower part with a teaspoon of water before each sheet.
7.
Press the folded noodles in the middle with chopsticks.
8.
Put the shuttle-shaped dough on the last sheet and roll it up.
9.
The rolled dough was pinched in the middle.
10.
With the cross section facing down, two blanks are formed.
11.
Cover the finished flower blanks and wake for 15 minutes.
12.
After the second shot is over, steam in a pot over medium heat for 15 minutes.
Tips:
1) To make flower-shaped steamed buns, the noodles should be slightly harder than usual.
2) Put a little water between each sheet of dough to keep the dough sheet from falling apart when rolled.
3) If the dough pieces are wrapped too tightly, you can turn the dough pieces out slightly with your hands to form a half-open shape.
4) When pinching the blank, pinch the dough in the opposite direction with your left and right hands and twist it off.
5) The noodles for the petals should be small rather than large. The diameter should be about 3 cm. If it is too large, it will easily deform during steaming.
6) Turn off the heat and simmer for 3-5 minutes before opening the lid to avoid shrinking.
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